Showing posts with label sandra’s. Show all posts
Showing posts with label sandra’s. Show all posts
Saturday, May 3, 2014
SANDRA’S ITALIAN HERB PIZZA KNOT ROLLS
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| A very quick and easy method in which to prepare rolls as an accompaniment to any entree... |
Servings: (4 to 6)
Prep: 10 Mins. |
Bake: 15 to 17 Mins.
INGREDIENTS
1 (13.8 oz. pkg.) pizza dough
--(or Sandra’s Homemade Pizza Dough)
2 tablespoons olive oil,
(+ more for brushing lined baking sheet)
¼ teaspoon Italian herb seasoning blend
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
Pinch of freshly ground pepper
2 tablespoons grated Parmesan
METHOD
Preheat oven to 350 degrees. Line a baking sheet with foil, brush with olive oil, and set aside.
In a small bowl, add 2 tablespoons olive oil, Italian herb seasoning, garlic powder, onion powder, red pepper flakes, and freshly ground pepper; whisking to combine, and set aside with a pastry brush.
Roll out prepared pizza dough into a 20” by 8” rectangle ½” thick on a lightly floured surface. Using a rolling pizza cutter, cut dough crosswise into 20, 8” long x 1” wide strips (see photo). Brush the top of strips with olive oil mixture. Flip all the strips over so flour side is facing you and oil mixture side is down.
Make knots by gently tying each strip into a knot, and flipping one end of knot forward on top of roll and the other end of knot backward on top of roll (see photo). Repeat until all 20 rolls are knotted, and place them on prepared baking sheet 1” apart. Top each roll equally with Parmesan cheese.
Bake for 15 to 17 minutes, just until rolls are lightly golden brown on top, but darker and crispier on bottom like a pizza crust. I baked these rolls in two separate batches. – Enjoy!
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| These knotted rolls were terrific with Sandras Wild Alaska King Salmon Smoky Kielbasa Stew |
Saturday, April 19, 2014
SANDRA’S OOEY GOOEY AUTUMN CINNAMON ROLLS with CARAMEL ICING
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Decadent cinnamon rolls packed with ooey-gooey deliciousness that you’re bound to end up craving as we do... |
Yields: 12 Rolls
Prep/Rise: 2.5 Hrs.
Bake: 20 Mins.
INGREDIENTS
Dough:
1-1/8 cup milk
2 tablespoons unsalted butter
1/2 cup canned candied sweet potatoes, drained and mashed
1/4 teaspoon freshly grated nutmeg
3 teaspoons pumpkin pie spice
1 teaspoon ground cardamom
1/2 teaspoon salt
1 egg, slightly beaten
2 tablespoons honey
3 teaspoons fresh, dry yeast (be sure to check expiration date)
3 cups unbleached bread flour,
--approximately to reach desired consistency (bread flour provides for lighter rolls vs all-purpose)
--approximately to reach desired consistency (bread flour provides for lighter rolls vs all-purpose)
Filling:
6 tablespoons unsalted butter, melted
3/4 cup dark brown sugar, packed
1 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup raisins
Icing:
1/4 cup unsalted butter
1/2 cup dark brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
3/4 cup sifted confectioners sugar (important)
METHOD
Turn on light in oven (no heat though).
Lightly spray a large bowl, and set aside. Line a baking sheet with parchment paper, including lining a wire rack with parchment paper and set them aside (or reuse the same piece of parchment paper).
In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly (do not boil); remove from heat and add vanilla extract.
In stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add cooled milk mixture and beat on low until incorporated. Beat in egg, honey, and yeast.
Add half of the flour to pumpkin mixture. Switch to the dough hook attachment, and beat for 5 minutes, while frequently scraping sides. Add remaining flour and mix thoroughly, dough will be very soft but should form a small ball around hook.
Turn into lightly greased bowl, then lightly spray surface of dough. Cover and let rise in a (no-heat) oven with only the light on until doubled, about 1 hour.
Punch dough down, and turn onto floured surface. Knead a few turns to form a smooth and soft dough.
In small bowl, combine brown sugar, cinnamon, and cardamom.
Roll dough into an 18”x16” rectangle. Brush surface of dough with melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge away from you with no filling. Use a rolling pin to gently roll over filling mixture to press into dough (this ensures that the filling won’t pool to bottom of pan when baking).
Beginning with long side of dough, roll up jellyroll style away from you, then pinch end seam to seal. Using kitchen scissors, cut roll into twelve equal 1-1/4” slices.
Place rolls cut-side-up in greased 11”x16” baking pan. Cover and let rise again in (no-heat) oven with only the light on, until nearly doubled, about 1 hr.
Remove rolls from rising in oven to counter 50 minutes into final rising.
Preheat oven to 350 degrees.
After an hour of rising and oven has preheated, bake rolls for 20 minutes until golden brown; turning half way though to ensure even baking.
Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 1 minute while whisking. Remove from heat, and add vanilla extract. Transfer to small mixer bowl and cool mixture. Once cooled, add sifted confectioners’ sugar, pumpkin pie spice, and salt. Beat with a hand electric mixer on high until well blended, about 3 mins.
Remove hot rolls by flipping them over upside down from baking pan to parchment-lined baking sheet.
Re-flip the rolls over right side up onto parchment-lined wire rack.
Use the back of a spoon to spread half of the icing on top of the piping hot rolls (this makes them ooey-gooey delicious).
Cool 15 to 20 minutes, re-stir and spread remaining icing over warm rolls just before serving.
Enjoy!
Sunday, March 30, 2014
SANDRA’S ULTIMATE APPLE ZUCCHINI CINNAMON SWIRL CAKE
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| One of my favorite creations... |
Prep: 15 Mins. |
Bake: 50 to 55 Mins.
Posted by Sandra
INGREDIENTS
***Bundt Cake:
--Granulated sugar, for dusting sprayed bundt pan
1 (12 oz.) zucchini, shredded (1 large, or 2 medium)
1/2 cup raisins
1/3 cup walnuts, finely chopped
2 teaspoons ground cinnamon
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| Sinfully moist and spicy |
1-1/2 cups dark brown sugar, packed, and divided
3 cups all-purpose flour, sifted
2 teaspoons baking soda
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon salt
1 medium red apple (I used Fuji), cored, unpeeled, and shredded
1 cup sour cream
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| Wet, dry, and swirl ingredients |
1/4 cup safflower oil
2 large whole vanilla beans, split, and seeds removed (save scraped beans in an airtight jar to flavor sugar to be used later on in baking recipes, tea, and so on, if desired.)
***Icing:
2 cups confectioners sugar, sifted
1-1/2 tablespoons unsalted butter, at room temp
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
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| Cooling in bundt pan for 10 minutes |
METHOD
Shred zucchini into colander, and set aside. In small bowl, combine walnuts, cinnamon, and ¼-cup packed dark brown sugar; mix, and set aside. Spray a 10” bundt pan with nonstick butter cooking spray, and lightly dust with white sugar, including around inner tube, and set aside.
Preheat oven to 350 degrees.
In large bowl, sifted flour, baking soda, baking powder, and salt, and set aside.
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| Removed from bundt pan to fully cool |
Shred unpeeled apple, and set aside.
In medium bowl, with a hand mixer, beat sour cream, beaten eggs, safflower oil, vanilla bean seeds, and 1-1/4 cup packed brown sugar, until smooth. Stir in with a wooden spoon the shredded zucchini, apple, and raisins until blended, and then add to the large bowl of flour mixture; blending just until moistened.
Pour half of batter into prepared bundt pan; sprinkle evenly with all the walnut mixture, and top with remaining batter; tap pan on counter to release air bubbles. Bake for 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Release edges of cake with a paring knife, including around edge of inner tube, and remove cake from pan to completely cool on wire rack.
While cake is cooling, sift confectioners’ sugar, and add remaining icing ingredients in medium mixing bowl, and beat with a hand mixer until smooth. Adjust for spreading consistency, if necessary, by adding more milk, or more sifted confectioners sugar. Drizzle and gently spread icing on cake. – Enjoy!
~~~~~~~~~~~~~~
Tip: I provided links to the whole green cardamom pods and vanilla beans where I purchased them via mail order from the locally owned Red Onion Organic Spice and Tea Company.
Saturday, March 22, 2014
SANDRA’S SUCCULENT YOSHIDA SLOW COOKER MOOSE ROAST
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| A nice fix it and forget it recipe where you pull a frozen roast out of the freezer and 10 hours later you have a terrific meal, including gravy as an added bonus... |
Servings: (6 to 8)
Prep: 10 Mins.
Slow Cook: 10 Hours
INGREDIENTS
Frozen Roast and Veggies:
1 large yellow onion, cut into 6 wedges
2 generous handfuls of baby carrots
4 cloves garlic, roughly minced
2 stocks celery, cut into 2” pieces
2 tablespoons chopped fresh parsley
3 lb. frozen boneless moose roast (or venison, beef, or pork)
Gravy:
1 (10.75 ounce) can cream of mushroom soup
½ cup *yoshida sauce (See: Tip below)2 cups low-sodium beef broth
Freshly ground pepper, to taste
---------------------Serving options:
-- Prepared steamed rice; and
-- Sautéed green beans
METHOD
Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables.
Whisk the gravy ingredients in a medium bowl and pour over roast.
Cover slow cooker and cook on low for 10 hours.
Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and sautéed green beans ~ Enjoy!
~~~~~~~~~~~~~~~
Tip: For homemade *yoshida sauce, click on the following link: Sandras Homemade Yoshida Sauce.
Tuesday, February 25, 2014
SANDRA’S AWESOME ALBACORE TUNA NOODLE CASSEROLE
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| My reaction to past recipes Ive tried is that they tend to be too dry, hence this updated and enhanced version thats superbly delicious... |
Servings: (6 to 8)
Prep. 15 Mins.
Bake: 45 Mins.
INGREDIENTS
*Pasta and Peas:
4 cups (10 oz.) dry egg noodles, prepared according to package directions
3/4 cup frozen peas
**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste
***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained ~ Optional
--(We like using medium, but use mild if you like yours less spicy)
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup medium cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon dried thyme
1 teaspoon old bay seasoning
1 (9 oz. can) albacore tuna in water, drained
****Topping:
1 cup french fried onions, crushed
METHOD
Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil; set aside.
Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in colander.
Meanwhile, add olive oil in a medium skillet over medium-high heat. Add onions, celery, crimini mushrooms and saute until onions are translucent. Add garlic, sea salt and ground pepper, to taste; saute 30 seconds longer, and remove skillet from heat.
In a large bowl, mix together chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, thyme, and old bay seasoning. Gently fold in drained noodles, peas, and tuna. Transfer mixture to prepared baking dish.
Crush french fried onions (they now make cheddar flavored ones...those work too), sprinkle evenly over top. Cover, and bake for 30 minutes, then uncover and continue baking for 15 minutes, until heated through and top is golden. ~ Enjoy!
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| Pipin Hot out of Oven... |
Tip: I like to serve this Albacore Tuna Noodle Casserole with Sandras Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:
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| Sandras Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette |
Friday, December 20, 2013
SANDRA’S CHEESY ONION ZUCCHINI STRIPS
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| A superb and healthy appetizer or side dish... |
Serves: (4)
Prep: 5 Mins.
Bake: 10 Mins.
INGREDIENTS
1/2 cup finely crushed French fried onions
2 tablespoons grated Parmesan cheese
1/2 teaspoon fine-grain kosher salt
1/8 teaspoon organic dried basil
1/8 teaspoon organic dried oregano
1/8 teaspoon freshly ground pepper
1/4 teaspoon organic granulated garlic
2 medium organic zucchinis cut lengthwise into quarters, then halved (16 total strips)
Olive oil spray
--Prepared recipe of Sandra’s Homemade Ranch Dip
METHOD
Pre-heat oven to 375 degrees. Line a baking sheet with foil, and set aside.
Combine dry ingredients in a small flat-bottom dish.
Dry off cut zucchini strips with paper towels, and spray with olive oil on all sides.
Press each strip with crumb mixture on all sides.
Arranged coated strips on prepared baking sheet.
Bake for about 10 minutes, until golden brown and crisp. Plate, and serve with ranch dip. ~ Enjoy!
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